The story
Tucked by the marina in Monte di Procida, Malìa is a welcoming spot that rewards a detour. As Where The Foodies Go observed, it's a "cosy restaurant … serving simple, genuine flavours with excellent quality-price ratio." The kitchen leans into the Campanian coast with a lineup that includes Pizza Fritta con Scarola, Olive, Pomodorini e Maionese al Limone, Alici Impanate con Crema di Provola, and a Pasta con Cicale di Mare that feels like the sea on a plate.
The frying here is deft—Frittura di Paranza arrives crisp and light—while a Calamaro Ripieno di Provola, Ricotta e Pinoli brings a richer, chewier contrast. Dessert comes as a bright Torta al Limone con Crema al Limone, a fitting end to a meal that proves uncomplicated cooking, when done right, is its own kind of magic.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers at Malìa rave about the transcendent Frittura di paranza, praising its crisp, delicate fry. The overall vibe is one of rustic, sun-drenched coastal warmth.
“A mixed fried seafood — it does so much good. I launch a poll: frittura di paranza or fried anchovies with lemon? I'm for the anchovies.”
What creators say
1 creator has covered Malìa. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Una giornata a Procida, la Capitale Italiana della Cultura 2022 - Viaggio in Campania - Ep.2 · @ 10:00
A cosy restaurant by the marina serving simple, genuine flavours with excellent quality-price ratio.
Dishes mentioned
Pizza Fritta con Scarola, Olive, Pomodorini e Maionese al Limone
A fried pizza filled with escarole, olives, cherry tomatoes and lemon mayonnaise — the lemon paradoxically refreshes it, it's savoury and light. A simple appetiser.
Alici Impanate con Crema di Provola
Breaded anchovies with provola cream — the aroma while it was being served made me faint. The frying is very light. The word 'good' remains.
Pasta con Cicale di Mare
Pasta with mantis shrimp — the cool thing is that this fantastic dish smells of the sea, and they're already shelled, which I love because I don't want to shell them by hand. Look at that piece of clean mantis shrimp — eating them by the forkful!
Frittura di Paranza
A mixed fried seafood — it does so much good. I launch a poll: frittura di paranza or fried anchovies with lemon? I'm for the anchovies.
Calamaro Ripieno di Provola, Ricotta e Pinoli
Stuffed squid with provola, ricotta and pine nuts — it continues to amaze me how well the provola pairing works, I should be used to it by now after all these years in Campania.
